Lamb and spinach curry

Delicious Lamb and spinach curry Recipe

Looking for interesting, healthy ways to increase your vegie intake? Do it Indian style with this bright and spicy meal.
Lamb and spinach curry
Prep Time : 0:05 | Cook Time : 0:30 | Total Time : 0:35 | Serving : 4 person.


  • 300g (1 1/2 cups) Basmati rice

  • 2 teaspoons light olive oil

  • 1 large brown onion, halved, finely chopped

  • 2 tablespoons mild curry paste

  • 500g lamb leg steaks, cut into 3cm pieces

  • 160ml (2/3 cup) Massel vegetable liquid stock

  • 80g baby spinach leaves

  • 1/4 cup firmly packed fresh coriander leaves

  • 130g (1/2 cup) reduced-fat yoghurt, to serve

  • Mixed salad leaves, to serve


  • Step 1

    Cook the rice in a saucepan of salted boiling water following packet directions or until tender. Drain well. Return to the pan and cover with foil to keep warm.

  • Step 2

    Meanwhile, heat the oil in a wok over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the curry paste and cook, stirring, for 1 minute or until fragrant. Increase heat to high and add the lamb. Cook, stirring, for 2 minutes or until lamb is seared.

  • Step 3

    Add the vegetable stock and bring to a simmer. Reduce heat to low and simmer, covered, for 2 minutes or until lamb is almost cooked. Add the spinach and coriander and stir until just combined. Cover and cook for 1 minute or until spinach is just wilted.

  • Step 4

    Spoon rice among serving bowls and top with curry. Serve immediately with yoghurt and mixed salad leaves.

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